By A.J. Fusco

Anytime I have a difficult time figuring out what to make at the firehouse, I usually end up stuffing some peppers.  Peppers are a great “vehicle” for stuffing because they are basically a blank canvas flavorwise, especially the watery bell pepper variety.  And don’t feel like you are limited to just bell peppers.  Poblano peppers are used in Chile Relleno, a classic Mexican dish of peppers stuffed with cheese and fried.  They offer a lot more flavor than bell peppers and a little heat to go along with it.  Another favorite of mine is the cubanelle pepper, or Italian Frying Pepper.  These bright, light green peppers are sweet but have the flavor of a hot pepper.  The advantages of bell peppers, however, are their size and shape, which make them a lot easier to stuff.  In the recipe below, I cut the peppers in half lengthwise because that offers more surface area for the breadcrumbs or cheese if you were to use some. And when it comes time to decide what flavor profile you are going for, have fun with it. Here are some classic combinations:

• Mexican (Rice, Beans, Ground Beef, Taco Seasoning, Cheddar)
• Greek (Quinoa, Kalamata Olives, Tomato, Onion, Grilled Chicken, Tzatziki Sauce)
• Tuscan (Cannellini Beans, Fresh Rosemary, Mushrooms, Peas, Ground Pork)
• Chicken Parm (Ground Chicken, Tomato Sauce, Garlic, Mozzarella)
• Asian (Rice, Bok Choy, Ground Beef, Hoisin Sauce)

Stuffed peppers make great firehouse meals because you don’t need five different pots and pans, so cleanup is nice and easy, which I am sure the entire crew will appreciate!  All you need is a baking/sheet pan, a cast iron pan, or any ovenproof skillet.  They are also a great way to introduce healthier cooking into the firehouse through the use of more vegetables.  You can even go vegetarian and use protein- and fiber-packed quinoa or farro.  And because stuffed peppers take more time to eat, the crew will fill up quicker, resulting in some portion control.   So next time you need to come up with something new for the firehouse menu, think about stuffing some peppers.  And don’t forget to Stay Safe, Eat Well!

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CHICKEN SAUSAGE-STUFFED PEPPERS

w/ QUICK MUSHROOM RAGU

Serves 3

STUFFED PEPPER

INGREDIENTS:

1 Cup Cooked Rice, White or Brown

4 Bell Peppers, cut in half lengthwise and seeded, ribs removed

1 lb. Chicken Sausage

1 Yellow Onion, sliced thin

1 Cubanelle Pepper, seeded and sliced thin

2 Garlic Cloves, chopped

Extra Virgin Olive Oil

Salt, to taste

1 Cup Panko Breadcrumbs

½ Cup Parmesan Cheese

STUFFED PEPPER

PROCEDURE:

• Preheat oven to 400°F.
• In a large skillet over medium heat, add a little olive oil and the chicken sausage.  Brown and cook through.  Remove and set aside.
• Add the Cubanelle pepper and onions; saute until onion is translucent.  Add the garlic, and stir to prevent burning.  Remove and place in a bowl with the rice.
• Chop the sausage into bite size pieces and add to the rice/pepper/onion bowl.  Taste and adjust seasoning.
• In a small bowl, combine the breadcrumbs, parmesan, and a drizzle of olive oil.
• Pour the mushroom ragu (recipe below) into a baking pan.  Place the halved peppers on top and stuff with the rice mixture.  Top each pepper with the breadcrumb mixture.  Place in the oven and bake for 25-30 minutes or until the breadcrumbs are golden brown.

QUICK MUSHROOM RAGU

INGREDIENTS:

8 oz. Package Mushrooms, chopped

28 oz. Crushed Tomatoes

2 Garlic Cloves, chopped

1 Tsp. Dry Basil

1 Tsp. Chili Flakes

PROCEDURE:

• In a large skillet over medium-high heat, add enough olive oil to just cover bottom.
• Add the chopped mushrooms and stir until all the water is out of them and they start to brown.
• Lower the heat to low; add the chili flake, garlic, and dried basil.
• When the garlic just starts to color, add the tomatoes.
• Cook at a simmer while you assemble the peppers.

A.J. Fusco started Fork and Hose Company in 2011 by as a way to share his passion for cooking with other firefighters. Over time, it grew to a community of firehouse chefs sharing meals and recipes from all over the world, with a focus on healthier cooking. In 2017, A.J.’s dedication to firehouse cooking landed him on Food Network’s “Guy’s Grocery Games” twice, and on his first show he won the Salute to Firefighters episode! A.J.’s passion for cooking didn’t stop in the firehouse! He enrolled at the International Culinary Center in Manhattan in 2016 and graduated Top of the Class in the Professional Culinary Arts program. A.J. has worked in professional kitchens in Manhattan and Westchester since graduating and continues to do so on his days off from the firehouse.